Peanut Butter Brownie Pie

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Peanut Butter Brownie Pie has a fudgy brownie base, a creamy peanut butter mousse, and a drizzle of chocolate sauce and salted peanuts. So good, just like my Chocolate Peanut Butter Sheet Cake.

Peanut Butter Brownie Pie | Life Changing!

Everyone in this household loves peanut butter and chocolate together. Nothing seems to beat it. It always fills our cravings whether it be a peanut butter cup, peanut butter M&M’s, or chocolate chips and peanut butter on a spoon {when we’re really in a pinch}. Are you all addicted to PB & chocolate as much as we are? I wouldn’t blame you if you were! 🙂

I’m pretty sure this Peanut Butter Brownie Pie could fall under the life-changing category. It’s fudgy and soft from the brownie and then creamy and smooth with the peanut butter mousse on top. Yup. Peanut butter mousse. And then, if that wasn’t enough, I top the whole thing with chocolate sauce and salted peanuts. Ridiculous, right? Am I losing my mind with all these sweets? OH WELL!

Main Ingredients Needed

• Brownie Mix – you can either use a brownie mix for this recipe or make brownies from scratch!
• Eggs, Oil + Water – if you are making brownies from a box, you’re going to need these three ingredients too.
• Chocolate Sauce – this is drizzled on top for even more chocolatey goodness.
• Salted Peanuts – and to top it all off is salted peanuts, the perfect addition to this dessert.

For the Peanut Butter Mousse

• Heavy Cream, Vanilla + Cornstarch – these three are added together to make whipped cream! Cornstarch is used to stabilize it.
• Cream Cheese – creamy tangy flavor!
• Peanut Butter – use non-natural peanut butter here, something like Jif or Skippy.
• Powdered Sugar – this is used to sweeten and thicken.
• Vanilla – to flavor!

How to Make Peanut Butter Brownie Pie

For full details on how to make Peanut Butter Brownie Pie, see the recipe card down below!

Prep

Preheat the oven. Lightly grease a 9 or 10-inch springform pan and set it aside.

Make Brownie Batter + Bake

In a large bowl, mix brownie batter according to package directions.

Pour into a prepared pan and bake until set. {Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies, that’s a good time to start off with and then go from there.}

Remove brownies from the oven and cool completely.

Peanut Butter Mousse

In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape the whipped cream into a smaller bowl and set it aside.

In the same stand mixer bowl {no need to wash!}, whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top.

Refrigerate until set.

Serve!

When you are ready to serve, remove the sides of the springform pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.

More Chocolate Peanut Butter Recipes to Try!

• Chocolate Peanut Butter Chip Cookies
• No-Bake Chocolate Peanut Butter Pie
• Chocolate Peanut Butter Icebox Cake
• Chocolate Peanut Butter Cup Cookies

Hope you guys like this recipe! We sure did! 🙂

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5 from 5 votes

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie has a fudgy brownie base, a creamy peanut butter mousse, and a drizzle of chocolate sauce and salted peanuts.

servings 12 Servings

Prep Time 15 mins

Cook Time 35 mins

Total Time 2 hrs 50 mins

Ingredients

• ▢ 1 box brownie mix
• ▢ 2 eggs
• ▢ 1/2 cup oil
• ▢ 1/4 cup water
• ▢ 3/4 cup heavy cream
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 tablespoon cornstarch
• ▢ 12 oz cream cheese softened
• ▢ 3/4 cup smooth peanut butter
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ chocolate sauce
• ▢ salted peanuts

US Customary – Metric

Instructions

• Preheat oven to 350 degrees or temperature on back of brownie box. Lightly grease a 9 or 10-inch spring form pan and set aside.
• In large bowl, mix brownie batter according to package directions. Pour into prepared pan and bake 30-40 minutes or until set. {Look on the back of the box for the time it takes to bake a 9×9 square pan of brownies-that’s a good time to start off with and then go from there.} Remove brownies from oven and cool completely.
• In a stand mixer, whip heavy cream with vanilla and cornstarch until firm peaks form. Scrape whipped cream into smaller bowl and set aside. In the same stand mixer bowl {no need to wash!}, whip cream cheese and peanut butter together until combined. Stir in powdered sugar and vanilla. Scrape sides and whip again for 1 minute. Carefully fold in whipped cream. Scoop peanut butter mixture onto cooked brownie and smooth the top. Refrigerate until set, at least 2 hours.
• When you are ready to serve, remove sides of spring form pan. Cut into pieces and drizzle with chocolate sauce and salted peanuts.

Nutrition

Calories: 593kcal | Carbohydrates: 61g | Protein: 9g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 319mg | Potassium: 168mg | Fiber: 1g | Sugar: 43g | Vitamin A: 639IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Course: Cake, Dessert

Cuisine: American

Keyword: peanut butter brownie pie